breakfast Archives - Sprinkle of Country

No Bake Peanut Butter Honey Granola Bites

In the last few weeks I have been digging up more recipes from my pas. I’m sure many of you have been as well. This recipe for no bake peanut butter honey granola bites was actually my entry for mini 4-H years and years ago. I have found it to be a great alternative to granola bars, and a fantastic breakfast or snack throughout the day! It also makes a great side dish for any brunches you host!

To begin making your peanut butter honey granola bites start with dumping in your rolled oats and powdered milk into a medium sized mixing bowl.

Then add in your peanut butter and honey. I find it is easier to mix this recipe with a stand mixer. You can you a hand mixer or mix this recipe by hand, just know it is a thicker mixture and is more difficult.

This is the perfect recipe to get your kids involved in the kitchen. If they are not sure about trying the granola bites alone, try to add in some semi sweet chocolate chips to the mixture. Chocolate chips always win over my little one!

Next scoop your granola mix into equal parts and roll into balls. I find it easiest to use a small cookie scoop to get even amounts of dough. The dough rolls into a ball better if it warms in your hand for 2-3 seconds prior to rolling. This granola recipe makes approximately 20 granola bites.

How to Store Your Granola Bites

These granola bites do not have to be refrigerated; however, I prefer to eat them cold. They will keep for 3 days at room temp or 7 days in the refrigerator.

This recipe is great for a snack or breakfast meal prep or as a brunch dish! If you need an additional breakfast recipes check out our perfect instant pot hard boiled eggs, egg casserole, or make ahead French toast sticks recipes!

Ingredients For No Bake Peanut Butter Honey Granola Bites

1 Cup Old Fashioned Rolled Oats

1 Cup Powdered/Dry Milk

1/2 Cup Peanut Butter

1/2 Cup Honey

No Bake Peanut Butter Honey Granola Bites

These delicious peanut butter honey granola bites are perfect for breakfast, a snack or a brunch side dish!

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Prep Time 5 mins

Rolling Time 10 mins

Total Time 15 mins

Servings 10 Servings

Calories 150 kcal

Equipment

Mixer, Preferred

Ingredients

1 Cup Old Fashioned Rolled Oats
1 Cup Powdered / Dry Milk
½ Cup Peanut Butter
½ Cup Honey

Instructions

Start with combining the rolled oats and dry milk into a medium sized mixing bowl.
Add in the peanut butter and honey.
Mix together well either with a mixer or by hand.
Use a cookie scoop to get even sized amounts of granola mix, use your hands to roll balls. Hold the mixture in your hands for 2-3 seconds to let it soften before rolling the balls.
Store at room temp for 3 days or in the refrigerator for 7 days.

One of my favorite holiday breakfasts growing up was this easy egg casserole. I can remember having it on Easter Sunday and Christmas morning. Occasionally we also had this when we had some extra eggs to use up, or bread that was going stale. This week I had some bread to use up I had left from making some make ahead french toast sticks. This is also the perfect recipe to make the night before for a wonderful easy breakfast in the morning!

Preparation

To begin making the egg casserole, gather your ingredients and a medium baking pan. Start with greasing your baking pan if you are not using a well seasoned stone. Then set your baking pan aside while you cut up your bread. I prefer to slice my bread into 9 pieces and have small pieces of bread to sprinkle into the pan until the pan is filled. I also prefer the bread without crust, but my Mother always made this recipe with the crust on. Either way works!

After your bread is covering the bottom of your medium baking pan set your pan aside while mixing up the egg mixture. To start mixing up the egg mixture combine all the eggs, milk, onion powder, garlic powder, seasoned salt and pepper whisk well. Pour to completely cover the bread pieces in your pan.

Continue with covering your egg and bread mixture with the cheese and breakfast meat toppings of your choice! I prefer bacon or ham with this casserole, but have family that loves it with sausage!

Then place your egg casserole covered in the refrigerator for at least 4 hours or overnight (a maximum of 12 hours) before baking.

Baking

To begin baking your easy egg casserole preheat your oven to 350°.

Bake your egg casserole for approximately 20-30 minutes depending on the size and depth of your pan. You will notice the cheese turning golden brown and the eggs rising completely throughout the dish when the casserole is done.

Ingredients For Easy Egg Casserole

9 Slices Texas Toast

12 Eggs

3/4 Cup Milk

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp seasoned salt

1/4 tsp pepper

1 1/2 Cups Colby Jack Cheese, shredded

4 Slices Of Bacon, cooked and crumbled or meat of choice